Bulgarian Yogurt Starter

Quality
Price
Value
14 Review(s)

Availability: In stock

$12.99
OR

« Back to Main Product Info

Bulgarian Yogurt Starter

Quality
5 star :
93%
 ( 13 )
4 star :
7%
 ( 1 )
Value
5 star :
86%
 ( 12 )
4 star :
7%
 ( 1 )
3 star :
7%
 ( 1 )
Price
5 star :
36%
 ( 5 )
4 star :
43%
 ( 6 )
3 star :
21%
 ( 3 )
Total : 14 Reviews

Items 1 to 10 of 14 total

per page
Page:
  1. 1
  2. 2
Awesome Yogurt Review by Mama_Z
Price
Value
Quality
I love this yogurt starter. My yogurt turned out so good, just like back home in Bulgaria. I can't believe I am making my own yogurt, always wanted to, and finally tried it. First try didn't work because the temperature was way too hot, but customer service rep. was so helpful tried it again with the second half of the starter kit and voila. Awesome thick creamy yogurt (Posted on October 2, 2011)
Happy camper! Review by Laura
Price
Value
Quality
This was my first attempt at making yogurt. The price is great for making unlimited batches of yogurt, they also include an extra starter just in case. I used the Euro cuisine and filled 2 1/2 jars with the starter culture. It took 10 hours for the yogurt to set up (so make sure you hang in there!), however the next batch i made only took about 6. Im very happy with this and can't wait to make more. (Posted on December 13, 2012)
Like every other Cultures for Health product-this wonderful! Review by Beth
Price
Value
Quality
Great product with over-the-top explaination of use, yet understandable to the lay person. The culture worked perfectly (even though I had my dehydrator set too high initially) and set up very nicely. I like the consistency of the yogurt better than using storebought as a starter & perpetuating the mother culture each week is not difficult. I make raw milk yogurt only heating to 110 degrees & have to strain to thicken it, but it's smooth, creamy & full or probiotics! (Posted on January 10, 2013)
Good quality culture. Review by Orwell
Price
Value
Quality
After the initial activation step, I've been re-culturing the starter for about 2 years now. I still have the second half of the original starter that i bought though I'm not too sure if that's still good. In the beginning I was somewhat skeptical regarding how long the re-culturing process would last but 2 years later and it's still going strong.

I usually make 2 quarts every 4-5 days using skim milk. While its true that whole milk and 2% make a thicker/creamier yogurt.

To get thick yogurt using skim milk:

1)Stir in 1 Tbls of gelatin prior to initial heating. Make sure it is thoroughly dissolved. **i set aside about 6 oz WITH OUT gelatin which i culture separately in a small jar. this is what i use as my starter next time**

2)Cool and incubate as you normally would.

3)After 6 hours (that;s how long its always taken me @ 110F) stir in sweetener/flavoring.

4)Since skim milk lacks fat, after mixing the yogurt looks slightly grainy and not fully emulsified. I use a Immersion blender to completely homogenize the yogurt which also fully mixes the sweetener.

5)It will look runny but it fully firms up in the fridge with the aid of the gelatin.

I've never once run into a problem with this method. The addition of the gelatin doesn't make it into solid jello mass but simply helps it re-coagulate. You don't taste the gelatin either.

I normally don't write review and certainly not ones as long and wordy as this one has turned out to be. But i felt that 2 years of successfully culturing my own yogurt from that first initial activation was worthy of a good review. (Posted on March 20, 2013)
love this starter Review by Simone
Price
Value
Quality
After many attempts to get this yogurt right, I finally made the perfect yogurt. I went through 8 to 10 litres of whole pasturized organic milk, but found the fat would float to the top and the yogurt beneath was very grainy. I couldn't understand why it was not the smooth creamy yogurt described on the website. Then I decided to try HOMOGENIZED whole pasturized organic milk and it worked! I am now making beautiful smooth creamy white yogurt! The girls on the chat line where so kind and helpful, but I think stumped as to why my yogurt was turning out the way I was describing. So I hope that anyone out there who is having the same difficulties doesn't give up, give homogenized milk a try. This starter makes delicious yogurt! (Posted on May 17, 2013)
Excellent! Review by PatPaq
Quality
Price
Value
I am a long time home yogurt maker. I have been using store-bought yogurt as starter. This is my firt batch of yogurt made with your culture. Delicious!! I use skim milk - with a little non-fat dry milk added. Thick and so creamy - so much better than what I have been making at home in the past. I will definitely be trying all the different cultures - but it will be hard to beat this one!!! (Posted on May 2, 2012)
awesome yogurt! Review by kerry
Value
Quality
Price
I've been using this starter for several months now and love it. I add some dry milk powder to 2% milk and culture for about 5 hrs. The resulting yogurt is thick and mild. If I want a tangier yogurt an extra hour of incubation does it. I generally use 1 cup of starter for 1/2 gallon of milk. I've read where the yogurt can be frozen for up to a month or so. I will try this when I go on vacation for two weeks later this year. (Posted on October 21, 2012)
Excellent Texture! Review by bubbyfox
Value
Quality
Price
Love the taste and texture of this yogurt. Creamy and easy to eat. I'm not a big fan of "jelly" like yogurt, so this was a nice treat. The directions in the packaging were easy to follow. Definitely will buy again! (Posted on January 21, 2013)
Love it Review by Kelley
Value
Quality
Price
I purchased this over a month ago. First try at making the starter failed, but I got another pack. Second try worked although initially I had problems with it separating and having curdy areas. Im now several batches in and it seems each batch subsequently gets better! Each batch holds up better in a bowl, is smoother, and the flavor develops. I've been using local whole milk that is pasteurized and not homogenized. Adding nothing except milk and culture.
Originally I was making this yogurt in a yogurt maker. Wasn't working too well. Now Im using a small cooler that I fill up with hottest tap water I can get. And just leave for several hours, usually overnight. Even though the water cools some it seems the temperature variances is what allows the yogurt to set fully rather than the constant temperature of an electric yogurt maker. Either way its a win since Im not using electricity to make yogurt now. ;)
It's also a kid win as my 4 year old eats it daily with some local raw honey or homemade granola.
Would buy again. (Posted on March 27, 2013)
Great Taste Review by Mary
Quality
Price
Value
I was surprised and the mild almost sweet taste. Easy to make and easy to eat.

It sets up for me in 5 hours so it is very mild. (Posted on April 25, 2013)

Write Your Own Review

You're reviewing: Bulgarian Yogurt Starter

How do you rate this product? *

  1 2 3 4 5
Quality
Price
Value